Stewing -

Follows the same theories as "Boiling," for it is nothing more nor less than "simmering" in a smaller quantity of liquid the meat and liquid being served together as a "stew" instead of separately as "boiled meat" and "soup" or "broth."

It offers the great economic advantage that, properly performed, it will render tender, palatable and nutritious the coarser, cheaper parts which would seem undesirable if broiled, roasted or baked.

The meat chosen should have little fat, the cooking should be slow and easy, the scum and fat should be removed occasionally and the pot or pan should always be covered. The meat is frequently partly fried ("browned") or par-boiled before setting to stew.

Arround Stewing in The Grocer's Encyclopedia

Stilton Cheese

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